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Roasted Baby Bok Choy

Several years ago we subscribed to a CSA and received baby bok choy for several weeks in a row. I happened across this recipe in a magazine at the doctor’s office and gave it a try. It was a hit with a hint of garlic coming across under the lemon/sherry “dressing”.

Preheat oven to 450°F. In a bowl toss the bok choy leaves, oil, garlic and salt until the oil and garlic are evenly distributed.

Combine lemon zest and juice, tarragon, and sherry in a small bowl. Set aside.

Transfer bok choy to a rimmed baking pan and place on the lowest rack of the oven. Cook for 2-3 minutes and then give the bok choy a toss with a spatula. Cook for another 2-3 minutes; Bok choy is done when the leaves are wilted yet still crisp.